Buttermilk Waffles

By Nanadi-2

The secret to great waffles is a thick, lumpy batter!!

Ingredients

• 2 c. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 3/4 c. buttermilk
• 4 tbsp. unsalted butter, melted and cooled
• 2 large eggs, separated
• Pinch cream of tartar

Preparation

Step 1

Heat waffle iron according to instructions. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack over a baking sheet and set aside.

Meanwhile, whisk the flour, salt and baking soda together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and egg yolks together. In another medium bowl, whip the egg whites and cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minutes. Increase the speed to medium-high and whip the whites to stiff peaks, 2 to 4 minutes.

Make a well in the center of the flour mixture, pour the buttermilk mixture into the well and gently whisk together until just incorporated with a few lumps remaining (do not overmix). Carefully fold in the whipped whites using a rubber spatula until just combined with a few streaks.

Spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes. Transfer the waffles to the wire rack (don't overlap), cover with a clean kitchen towel, and keep warm in the oven.

Repeat with remaining batter. Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.

To freeze: Cool to room temperature; then wrap individually in plastic wrap and freeze for up to 1 month. When ready to serve, toast the frozen waffles (do not thaw) in a toaster until crispy and hot, about 3 minutes.